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On New Years Day, it's traditional to cook something that brings good luck such as corned beef, black eyed peas, etc. but while I like these things and often cook them on New Years day, I'm really not superstitious.
I think luck is mostly good attitude, hard work and being willing to make the best of every situation even if it's a bad one.
(Enough philosophy already)
Here's a list of favorite smoked recipes for New Years day that I think you'll love and enjoy!
Are there other smoked recipes that need to be added to this special list of New Years Day smoked recipes? Let me know in the comments below!
Smoked corn beef rollups are a great way to use up leftover corned beef. I have been known to smoke a corned beef brisket just for the sole purpose of…
I think the reason many folks don't like Brussels sprouts is because they've never been served properly cooked Brussels sprouts. These smoked Brussels sprouts are cooked in the smoker for…
These Dutch's Wicked Baked Beans were created by my good friend “Dutch” over at Smoking Meat Forums. His claim has always been that these are baked beans that will even…
In this smoked pork ribs recipe, I am going to show you how to make my onion and cola smoked spare ribs as well as smoked brats and smoked boudin….
These corned beef burnt ends are yet another chapter in my quest for the most amazing smoked burnt ends. By the way, you can see all of my smoked burnt…
In this tutorial, I take your hand and walk you through the process of butterflying a whole chicken, prepping it with my special rub/mayo mixture and then smoking the chicken…
This hot smoked salmon is easy, hassle-free, and folks love having their own skewer of smoky salmon to eat. Often, salmon is cooked at really low temperatures around 180°F (82°C),…
Whether it's New Years Day or St. Patrick's Day, there's no better way to celebrate than by making a couple of smoked corned beef briskets in your backyard but don't…
I cooked these smoked top sirloin steak a while back– dry brined and seasoned with my Texas style rub and they were, without a doubt, hands down, the best steak I've had…
Happy New Year Jeff. I’ve been loving the news letter and recipes. I share a lot of the recipes with my sister in Kansas I’ve had to do a workaround when I try one of the recipes by using my gas grill and some wood chips in foil packets. Surprisingly most of it came out O K. This year my wife decided to treat me to a new grill I now own a pellet smoker!! I can’t afford the Treager or the expensive models but when I unboxed my new Oakford 720 I was pleased with what I had. Today I’m putting it to the test. I’ve got a 2 1/2 lb. brisket flat, a 2 1/2 lb. A pork loin roast and a dozen armadillo eggs .
I’m an old fart (77’ but love good BBQ. Im hoping ,with your recipes and my new toy, I’ll be able to create some.
My best wishes to you and yours.
Perry
Hey Perry,
Since there’s only two of us I have a Oakford 580. Did a 12 Lb. pork butt for 16 hours at 250 and it turned out great. I did wrap it the last 3 hours. Lots of compliments.
Steve
Happy new year everyone